Speedy Pork Stir Fry
with Ginger, Sugar Snap Peas and Carrots- Sésame
- Gluten
- Soya
- Sulfites
- Blé
Ah, ginger and pork. The two go together like Ginger Rogers and Fred Astaire. Dancing across your taste buds tonight, this lip smacking concoction in tasty oyster sauce served on a bed of pillowy jasmine rice won’t fail to have you swinging.
Ingrédients
600 g
Filet de porc
30 g
Gingembre
4 gousse(s)
Ail
2 cc
Huile de sésame
(Contient: Sésame)
1.5 tasse(s)
Riz au jasmin
300 g
Pois sucrés, parés
285 g
Carotte
3 cs
Sauce aux huîtres végétarienne
(Contient: Gluten, Soya, Sulfites)
1 cs
Low-Sodium Soy Sauce
(Contient: Soya, Blé)
1 pièce(s)
Piment
Pas inclus dans votre livraison
pièce(s)
Sel*
pièce(s)
Huile*
2 cc
Sucre*
Instructions
Prep: Wash and dry all whole produce. Mince or grate the garlic and ginger. Trim the sugar snap peas (TIP: Use clean kitchen scissors to snip of the ends!) Cut the pork tenderloins into 1/2-inch rounds, then thinly slice them into strips. (TIP: Stacking up a few rounds and then slicing them together will cut down on prep time!)
Marinate the pork: In a large bowl, combine the pork strips with garlic, ginger and sesame oil. Set aside.
Cook the rice: Bring 3 cups salted water to a boil. Rinse and drain the rice in cold water, then add it to the boiling water. Reduce the heat to medium-low. Simmer, covered, until the rice is tender and water has been absorbed, 10-12 min.
Make the stir-fry: Meanwhile, heat a large non-stick frying pan over high heat. When the pan is hot, add a drizzle of oil, then marinated pork strips. Cook until it just cooks through, about 1 min per side. Remove the pork to a plate.
Add the sugar snap peas and carrot matchsticks to the same pan. Cook, stirring often, until the vegetables are tender-crisp, 1-2 minutes. Stir in the oyster sauce, soy sauce, sugar, pork and a splash of water, if the mixture seems dry. Stir until everything is warmed through, about 1 minute.
Finish and serve: Thinly slice the long red chili (if using). Fluff the rice with a fork. Divide the rice between bowls and serve with the saucy ginger pork stir fry overtop. Sprinkle with sliced chili, if desired. Enjoy!
